*4.8. Sensory Evaluation*

A sensory evaluation of cooked mackerel fillet samples (microwave oven for six min at 60% of maximum power (Mw60)) was conducted by 25 trained panelists of staff members (aged 21–40 years) of the Department of Food Science and Technology, Faculty of Agriculture, Menofiya University, according to the method described by Allam et al. [74,77].

Panelists were selected based on their interests and availability. The panelists were asked to rate the cooked samples' color and odor using a scale point ranging from 0 to 10, where 10 = excellent; 9 = very good; 8 = good; 7 = acceptable; 6 = poor. The product was defined as unacceptable after the onset of a bad odor or unpleasant taste. The fresh mackerel fillet was used as a reference. The sensory analysis was done in three independent sessions.
